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The London art of cookery, and housekeeper's complete assistant
The London art of cookery and housekeeper's complete assistant Author:John Farley Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: the white cloudy or muddy, the. egg is a bad one. Some people, in order to try the goodnefs of an egg, put it into a pan of cold water: the frefher it is the ibo... more »ner it will fink to the bottom; but if it be addled or rotten, it will fwim on the furface of the water. The bed method of preferving eggs, is to keep them in meal or bran ; though fome place them in wood-afhes, with their final! ends downwards. When neceiTity obliges you to keep them for any Jength of time, the beft way will be to bury them in fait, which will preferve them in almoft any climates j but the fooner an egg is ufed, the better it will be. The different Parts of an Ox, andc. BEFORE we conclude this chapter of marketing, it can by no means be improper to make the young cook acquainted with the different pieces, into which butchers cut an ox, a fheep, a calf, a lamb, and a hog. The fore-quarter of an Ox confifts of the haunch, which includes the clod, marrow-bone, fhin, and the ilicking-piece. which is the neck-end. The next is the leg of mutton piece, which has part of the blade-bone; then the chuck, the brifket, the fore ribs, and middle rib, which is called the chuck- rib. The hind-quarter contains the firloin and rump, the thin and thick flank, the veiny-piece, and the ifch-bone, or chuck-bone, buttock, and leg.—:Befides the quarters, are the head, tongue, and palate; the entrails are the fweet-breads, kid- nies, fkirts, and tripe: there are the doubk, the roll, and the reed-tripe. In a Sheep are the head and pluck, which includes the liver, lights, heart, fweet-breads, and melt. The fore-quarter contains the neck, breaft, and fhoulder; and the hind-quarter, the leg and loin. The two loins together are called a chine, or faddle ofof mutton, which is a fine joint, when the mutton is fmall and f...« less